mmmmmm it was sooo goooooD. it's long gone, but just seeing the photos makes me feel warm & toasty and i can smell it nowwwww.

you can roast the squash in advance if you'd like the bread to come together more quickly. puréeing it right after roasting is probably the easiest method. then store it in the fridge til you're readyyyy.

they look pretty weeeird if you look at them a certain way...but also, little hearts. <3 <3 <3

THIS bread. is perfeeeeeect. so warm and spicy and moist and ..... everything you want and need in a cozy fall bread.

just look at that fluff. all spicy and well on its way to being a delectable bread.

toasting those pepitas with a little butter or coconut oil, maple syrup and a dash of nutmeg kicks this whole loaf up a notch. i wouldn't skip that step :)

the SMELL! holy moses. so good. i want to bottle it up.

i don't often buy pastries from starbucks since i worked there for so long, but their pumpkin bread is really good and calls to me. i was soo happy that this squash bread turned out just as scrumptious, if not MORE scrumptious than the sbux bread. i added some extra spices because i wanted this to be packed with warm spicy fall flavor. i call this a great success.

i should have avoided placing the pepitas in the center of the loaf because it got kind of heavy and caved in a little bit, but thats ok. just press them nearer to the edges of the loaf and all will be groovy.

i used butternut squash for this recipe because its a tad sweeter than other squash, but you could use pie pumpkins or try out other types of squash, too! and use any leftover roasted squash in your next meals. i recently had some butternut squash, black bean & cheese enchiladas...and yum. so versatile, i tells ya!

*To roast the butternut squash, preheat the oven to 425 degrees F. Halve the squash and remove seeds. Rub skin with coconut oil, butter, or veggie oil. Place in a baking dish with 1/2 cup water in the bottom. Prick all over with a fork. Roast in the oven for 20-25 minutes or until softened and browning. Let cool and scoop squash out of the skin. Discard skins.

*Add the roasted squash to a food processor or blender. Pulse with 2 TB water, adding 1 TB at a time until its formed a smooth purée. Set aside.

*You can roast & purée the squash about 3 days in advance to save time when making the bread.

To make the squash bread, Use 1 tablespoon of butter to liberally grease the bread baking pan. Preheat oven to 350 degrees F. In a stand mixer or with electric hand mixer in a large bowl, cream the butter, sugar, and oil. Add the butternut purée, eggs, and vanilla, mixing as you go. Slowly add spices and flour mixture, mixing in between additions. Add 1 TB milk, scrape down the sides of the bowl with a spatula and mix once more. Pour batter into baking pan and shake until evenly distributed.

To toast the pepitas, heat 1 TB butter in a pan over medium/low heat. Add the pepitas, maple syrup, and nutmeg. Gently toss for a few minutes until fully coated and browned.

Gently press the toasted pepitas onto the top of the squash batter, avoiding the direct center slightly. Lightly tent the pan with tin foil (to avoid burning) and place in the oven on top of a baking sheet. Bake for about 70 minutes. Check the center of the bread with a toothpick at 60 minutes. The toothpick came clean for me around 70 minutes.